[a fool in paradise]

Any word on smoked salmon? Is that sufficient? Or is it still technically “undercooked”?

[Eska]

The local Indians been air drying salmon since time began; I soak my strips and smoke a little; never heard of anybody getting tapeworms.

[mickey finn]

“Any word on smoked salmon? Is that sufficient? Or is it still technically “undercooked”?”

Depends on the style of smoked salmon. I hard smoke my fish after dry brining in salt and sugar for many hours. My smoker usually reaches temps of about 160 to 170 degrees. It is cured and cooked when done. Grav lox, or lox, is cured in salt and sugar and sometimes cold smoked, meaning the smoke is cooled before entering the smoker so the temps never reach a point that cook the fish. It still appears translucent and pliable.

[Bubba Ho-Tep]

Any word on smoked salmon? Is that sufficient? Or is it still technically “undercooked”?

Depends. Almost all commercially available smoked salmon is brined and/or frozen before smoking. Either of those will kill parasites. Hot smoking will also kill them. The only danger is cold smoked, unbrined, never-frozen salmon, and I'd think you'd have to work pretty hard to find that.